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J. Chem. Phys. 127, 125102 (2007); http://dx.doi.org/10.1063/1.2771168 (6 pages)

Protein phase behavior and crystallization: Effect of glycerol

H. Sedgwick, J. E. Cameron, W. C. K. Poon, and S. U. Egelhaaf

Scottish Universities Physics Alliance (SUPA), School of Physics, The University of Edinburgh, Mayfield Road, Edinburgh EH9 3JZ, Scotland

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(Received 29 March 2007; accepted 19 July 2007; published online 26 September 2007)

Glycerol is widely used as an additive to stabilize proteins in aqueous solution. We have studied the effect of up to 40 wt % glycerol on the crystallization of lysozyme from brine. As the glycerol concentration increased, progressively larger amounts of salt were needed to crystallize the protein. Like previous authors, we interpret this as evidence for glycerol changing the interaction between lysozyme molecules. We quantitatively model the interprotein interaction using a Derjaguin-Landau-Verwey-Overbeek potential. We find that the effect of glycerol can be entirely accounted for by the way it modifies the dielectric constant and refractive index of the solvent. Quantifying the interprotein interaction by the second virial coefficient, B2, we find a universal crystallization boundary for all glycerol concentrations.

© 2007 American Institute of Physics

Article Outline

  1. INTRODUCTION
  2. MATERIALS AND METHODS
  3. RESULTS
  4. DISCUSSION
  5. CONCLUSIONS

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KEYWORDS and PACS

PACS

  • 87.15.N-

    Properties of solutions of macromolecules

  • 87.15.K-

    Molecular interactions; membrane-protein interactions

  • 87.14.E-

    Proteins

ARTICLE DATA

PUBLICATION DATA

ISSN

0021-9606 (print)  
1089-7690 (online)

For access to fully linked references, you need to log in.
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    M. Muschol and F. Rosenberger, J. Chem. Phys. 107, 1953 (1997)JCPSA6000107000006001953000001.

    D. Rosenbaum, P. C. Zamora, and C. F. Zukoski, Phys. Rev. Lett. 76, 150 (1996).

    D. F. Rosenbaum, A. Kulkarni, S. Ramakrishnan, and C. F. Zukoski, J. Chem. Phys. 111, 9882 (1999)JCPSA6000111000021009882000001.


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